Asian > Malaysian > Nasi Dagang

Nasi Dagang with Fish Curry Recipe

Ingredients with Measurements:
- 2 cups of glutinous rice
- 1 cup of regular rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of oil
- 1 pound of fish (mackerel or tuna), cut into pieces
- 2 cups of coconut milk
- 1 tablespoon of tamarind paste
- 2 tablespoons of fish curry powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 1 cup of water
- 1 red chili, sliced
- 1 cucumber, sliced

Special Equipment Needed:
- Rice cooker
- Large pot
- Skillet

Step-by-Step Instructions:

1. Rinse the glutinous rice and regular rice until the water runs clear. Soak the rice in water for at least 4 hours.
2. Drain the rice and place it in the rice cooker. Add 2 cups of water, 1 cup of coconut milk, 1 teaspoon of salt, and 1 tablespoon of sugar. Stir well and cook the rice according to the rice cooker's instructions.
3. In a skillet, heat the oil over medium heat. Add the garlic and onion and sauté until fragrant.
4. Add the fish curry powder and stir well. Add the fish and cook until browned on both sides.
5. Add the coconut milk, tamarind paste, salt, sugar, lemongrass, kaffir lime leaves, and 1 cup of water. Stir well and bring to a boil.
6. Reduce the heat and simmer for 10-15 minutes until the fish is cooked and the curry has thickened.
7. Serve the rice with the fish curry on top. Garnish with sliced red chili and cucumber.


- Time:
Preparation time: 4 hours (for soaking the rice)
- Cooking time: 30 minutes
Temperature:
- Rice cooker: follow the instructions of the rice cooker
- Skillet: medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 605
- Fat: 30g
- Carbohydrates: 62g
- Protein: 26g

Substitutions for ingredients:
- Glutinous rice can be substituted with jasmine rice or any other type of rice.
- Mackerel or tuna can be substituted with any type of fish.
- Tamarind paste can be substituted with lime juice.

Variations:
- Add vegetables such as eggplant, okra, or green beans to the curry.
- Use chicken or beef instead of fish.

Tips and Tricks:
- Soaking the rice for at least 4 hours will make it more tender and fluffy.
- Use fresh fish for the best flavor.
- Adjust the amount of chili according to your preference.

Storage Instructions:
- Store the leftover rice and curry separately in airtight containers in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the rice and curry separately in the microwave or on the stovetop.

Presentation Ideas:
- Serve the rice and curry on a large platter with the sliced red chili and cucumber on top.

Garnishes:
- Sliced red chili and cucumber

Pairings:
- Serve with a side of pickled vegetables or acar.

Suggested Side Dishes:
- Pickled vegetables or acar

Troubleshooting Advice:
- If the rice is too dry, add more coconut milk or water.
- If the curry is too thick, add more water.

Food Safety Advice:
- Make sure the fish is cooked thoroughly before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
- Nasi Dagang is a traditional dish from the east coast of Malaysia, particularly in the states of Terengganu and Kelantan. It is usually served with fish curry and is a popular breakfast dish.

Flavor Profiles:
- The rice is tender and fluffy with a slightly sweet and salty flavor from the coconut milk, salt, and sugar. The fish curry is spicy and savory with a tangy flavor from the tamarind paste.

Serving Suggestions:
- Serve for breakfast, lunch, or dinner.

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Region: Malaysian

Taste: Spicy, Savory, Tangy, Coconutty, Fishy